Assistant Chef / Sous Chef - New Upscale Japanese Restaurant

A new Japanese restaurant opening in Austin, Texas, is seeking an Assistant Chef / Sous Chef to join its opening team.

The restaurant combines Kappo and Kaiseki dining in an intimate, chef’s-counter setting, offering seasonal tasting menus and thoughtful hospitality inspired by the philosophy of Ichigo Ichie —treasuring each encounter.

Working alongside the Chef/Partner, you will support all aspects of kitchen operations, from preparation and cooking to plating, sanitation, and inventory management.

Location & Employment

• Location: Austin, TX
• Employment type: Full-time
• Target opening: Late November–December 2026
• Start date: To be confirmed
• Reports to: Chef/Partner

Responsibilities

• Prepare seafood, proteins, seasonal vegetables, dashi, and other menu components.
• Execute Japanese cooking techniques, plating, and tasting-menu service.
• Coordinate with the Chef to maintain course timing and presentation standards.
• Inspect deliveries and assist with inventory management and ordering.
• Handle dishwashing, cleaning, sanitation, and kitchen breakdown.
• Carefully maintain knives, kitchen tools, ceramics, and lacquerware.
• Educate service staff on ingredients, preparation methods, and allergens.
• Occasionally present dishes or answer brief guest questions at the counter.

As part of a small team, you will contribute across kitchen functions, including dishwashing and cleaning.

Qualifications

• At least five years of professional culinary experience.
• Strong attention to cleanliness, precision, and ingredient quality.
• Ability to collaborate and adapt across kitchen responsibilities.
• A strong interest in Japanese cuisine and hospitality.
• Valid Food Handler / Food Protection Manager certification.

Preferred Qualifications

• Experience in Kaiseki, Kappo, sushi, or upscale Japanese cuisine.
• Proficiency in whole-fish butchery and seafood preparation.
• Experience in fine dining or omakase counter environments.
• Japanese language proficiency is preferred but not required.

Schedule

• Approximately 40 hours per week, primarily Thursday through Sunday.
• Includes preparation, dinner service, and closing duties.
• An extended Friday shift is anticipated.
• Final shifts and break arrangements will be confirmed during the hiring process.

The restaurant serves guests Thursday through Sunday, with Tuesday and Wednesday designated for preparation.

Compensation

Base hourly pay of $7.25–$10.00, plus a share of pooled service charges and gratuities.
The base rate will be determined by experience and qualifications.

Illustrative earnings: approximately $1,644 per week, or $85,500 annualized, before taxes.

Example based on a $10.00 hourly rate and 40 hours per week:

• Base pay: $400 per week
• Estimated pooled distributions: approximately $1,244 per week
• Estimated total: approximately $1,644 per week

Pooled service charges and gratuities are distributed among eligible staff based on hours worked and role weighting.

These figures are projections based on 80% reservation occupancy and 16 guests per service day. They are not guaranteed weekly pay or a guaranteed annual salary. Actual distributions vary with sales, guest volume, hours worked, and allocation terms. The annual estimate assumes 52 weeks at the illustrated weekly earnings; pay during restaurant closures remains to be confirmed.

Benefits & Additional Information

• Daily staff meals
• Employee uniforms
• On-site parking
• Health insurance and retirement benefits are not currently offered.
• Paid time off and paid sick leave are not currently offered.
• No transportation reimbursement or knife/tool allowance

Planned restaurant closures include Thanksgiving and the following Friday, Christmas Eve and Christmas Day, New Year’s Day, and a two-week summer break.

Interview Process

One or two video interviews, followed by an in-person interview and tasting.

Hotel accommodation and a daily stipend will be provided for the in-person visit. Ingredients and tools purchased for the tasting may be reimbursed upon submission of receipts.